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Crockpot Beef Vegetable Soup
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Crockpot Beef Vegetable Soup Recipe

This Crockpot Beef Vegetable Soup recipe combines seared cubed beef, potatoes, cabbage, and veggies in a rich tomato infused broth for a large batch slow cooked soup that's hearty and delicious!
Prep Time15 minutes
Cook Time8 hours
Stovetop Cooking Time (see notes)3 hours
Course: Dinner
Servings: 10

Equipment

  • 7 quart crockpot / slow cooker

Ingredients

  • 1 tablespoon canola oil or other neutral oil, such as avocado oil (plus more as needed)
  • 1 lb Beef chuck roast, cut into 1" cubes (may also use stew meat or London Broil)
  • Kosher salt and freshly ground pepper, to taste
  • 2 large carrots (peeled and chopped into small pieces)
  • 2 ribs celery, diced
  • 1 small yellow onion, diced
  • 4 cloves garlic (finely minced)
  • 2 teaspoon Italian seasoning 
  • 1 teaspoon smoked paprika 
  • 2 tablespoon tomato paste
  • ½ cup water
  • 4 cups beef broth or stock (may use low sodium)
  • 1 small head of green Cabbage, chopped into small pieces (about 1-2")- core and wilted leaves removed
  • 1 lb Yukon gold potatoes, cut into small pieces (about 1")
  • 1 14.5 oz can diced tomatoes with juice (fire roasted preferred) 
  • 12 oz fresh or frozen cut green beans (about 1 ½ cups)
  • 1 14 oz can crushed tomatoes 
  • 1 bay leaf
  • 2 tablespoon Worcestershire sauce
  • 1 ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground pepper

Instructions

  • Heat oil in a large skillet over medium-high heat.
    2. Season beef on all sides with salt and pepper.
    3. Brown beef in batches (don’t overcrowd the pan, or it won’t brown) 2-3 minutes a side, and remove to the crockpot. (add more oil to the pan if needed as you go).
    4. Reduce heat to medium.
    5. Add the carrots, celery and onion to the pan, season with salt and pepper and cook until softened, about 5 minutes. Scraping up any browned bits in the pan with a wooden spoon or spatula.
    6. Once the veggies are softened, add the minced garlic, Italian seasoning, and smoked paprika, and cook 30 seconds, until just fragrant.
    7. Add the tomato paste and cook, stirring occasionally, until deepened in color, about 2 minutes. Deglazed the pan with ½ cup water to loosen everything up.
    8. Transfer the vegetable and tomato paste mixture from the skillet to the slow cooker.
    9. Add the beef broth, cabbage, potatoes, diced tomatoes, green beans, crushed tomatoes, salt, pepper, Worcestershire sauce, and bay leaf to the crockpot.
    10. Cover and cook on low for 8-9 hours, until the beef and vegetables are tender, and cabbage has softened. Remove the bay leaf, taste and adjust seasonings as desired. Serve immediately or keep on warm until ready to serve.

Notes

Stovetop Directions:
Follow steps 1-7 in a large dutch oven or soup pot. Add remaining ingredients, cover with a lid and simmer on low heat for about 3 hours, or until meat and veggies are tender.
Instant Pot Directions: 
Use the saute function to brown the meat and deglaze the veggies, garlic, spices and tomato paste (steps 1-7).
Press cancel, add the remaining ingredients to the pot, and set to 30 minutes at high pressure.
Allow for a 10 minute natural release, then release any remaining pressure. When making this way, always taste for seasoning prior to serving!
Seasoning: 
Prior to serving, taste the soup and add additional salt, pepper, or Worcestershire Sauce as needed. 
Storage: 
Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months! 
Substitutions: 
Use stew beef or London Broil in place of the Beef Chuck Roast. 
Use peeled and chopped russet potatoes in place of the Yukon Gold Potatoes. 
Use low sodium beef broth or stock if desired.